In a pan, fry bacon with a little oil til crisp. Remove from heat to a towel lined plate to drain

Set aside 2 tbsps of bacon grease in the pan

Adjust heat to medium low, add in pumpkin and onion to the bacon grease

Cook, stir occasionally til pumpkin and onion are browned and soft

With a wooden spoon, mash up the mixture. It doesn't have to be completely smooth, leave some chunks in for texture

Add pasta to the boiling water and cook according to the box instruction - cook al dente

When cooked, drain it in a colander

For the sauce: In a large pan, melt 4 tbsps of the butter over medium heat. Whisk in flour and cook for about 1 minute, until the flour start to brown a bit and smells nutty, whisk constantly. Slowly, add in the milk. Allow the sauce to come to a simmer, stir occasionally

Stir in both cheeses, adding a handful at a time and stir til completely melt each time - it's about 1 1/2 cup each in all

2 packs of sponge fingers (Annie has emphasized in the importance of using a good quality sponge fingers but I was too lazy to find the brand she used, I just grabbed any brand I could find in supermarket hehe... I will find the particular brand Annie mentioned, Cantreau brand Savoiardi - to experience the difference)

cocoa powder (to sieve on top before serving)

Method:

In a bowl can fit the length of sponge finger, mix instant coffee powder and caster sugar in a bowl. Add 8 tbsps kahlua into the coffee mixture. Stir til all completely melted. Set aside

Beat cold whipping cream til stiff. Once done, put the cream back to the fridge

Separate egg whites and yolks. Beat egg yolk til pale

In another clean and dry bowl, beat egg whites til stiff peak

Add mascarpone into a mixing bowl and add in egg yolk, mix well

Add in whipping cream, egg whites and 2 tbsps kahlua into the mascarpone mixture. Mix til everything incorporated. Put the whole bowl back to the fridge

Prepare a removable base cake tin, line the sides with baking paper. No need to line the base. Using mousse cake ring is the best way to make great looking tiramisu. But if appearance doesn't matter, you may use any kind of dish with approximately 5 cm height at the sides. I used 22 square pan, perfect for me

To assembly:

1st layer:

Dip sponge fingers (sugary sides down) into the coffee mixture, dip half part of the sponge fingers. The next time I make this again, I'll dip the whole thing to get the maximum moistness of the whole tiramisu. Dipping half part gave me still dry parts of the sponge fingers here and there which I don't prefer

Cut sponge fingers to fit the pan if neccessary (I didn't need to do that)

2nd layer:

Spread half the cream mixture on top of the sponge fingers. Sift some cocoa powder (I didn't add cocoa powder for this 2nd layer - which I regretted. I'll add for the next try )

3rd layer:

Repeat the step for 1st layer. Dip the sponge fingers into the coffee mixture (this time sugary sides up) and put another layer of the sponge fingers on top of the cream

4th layer:

Cover with the remaining cream on top

Keep the tiramisu covered in clingwrap overnight

Sift cocoa powder just before serving

If mousse ring or removable pan is used, use a sharp knife to run around the base of the cake, carefully transfer the cake to a plate or serving dish

You may cut the sponge fingers into half and arrange them all around the side of the cake and tie with ribbon for a pretty finishing touch

Why my version was real boozy?

After left overnight in the fridge, I tried my first bite and found that some of the sponge fingers were quite dry, so I literally poured the remaining coffee mixture added with some kahlua at one side of the cake, tilting the pan so the liquid run through all over the bottom part of the cake, let the sponge fingers absorbed all of it

It's an idea based on logic to wet the dry spinge fingers. It worked, but boy, what a strong kahlua based dessert we had! LOL

We still had a few dry parts at the centre of the cake from the sponge fingers at the 3rd layer, though but we enjoyed it to the max

it's super yummy!

The making process - especially to make the cream was a little troublesome, since I only have one stand mixer, so a few times of washing required

But believe me, it's really really worth it! :)

Tiramisu lover, this is a must try!

Besides dessert, as if it's not boozy enough, my sis made one of any girl's favorite drink, frozen margaritha

And DH bought this, first time we tried and fell in love with it at the very first sip! Nice, light, so fruity, refreshing!

Oh and DH managed to find a bottle of Erdinger beer in the fridge, out favorite beer besides Paulaner :)

To go along with the drinks, my sis also stocked up on many savoury munches - chips, nuts, cheese balls. Perfect!

So, do you think it's a feast? LOL

It was to our family. We are still stuffed everytime thinking of what we had for the just over Xmas and New Year :)

Hi Alice, looks so delicious. What a wonderful celebration it must have been with all that food! Makes me drool :) Just to let you know I've moved blogs due to some technical issues with my previous platform. My new blog is at www.eatapieceofcake.blogspot.com.

Ah, i saw the sommerbys bottles in Singapore recently, should have bought them then GAHHH. Love the pumpkin macaroni, makes me hungry now :) The indonesian soup sounds very interesting. Will definitely try it one day. Thanks for sharing so many recipes in one post Alice :)

Happy new year to you too Alice. That tiramisu of yours looks yummy. I have never tried making tiramisu. Who knows may in this new year, I will try.... otherwise, next year.. or maybe the year after... hahahahaha...